Creamy Cucumber Shrimp Salad

Creamy Cucumber Shrimp Salad

Light, refreshing, high-protein, and perfect for weight-loss or summer meals. This salad is creamy but still healthy and low-carb.

📝 Ingredients (Serves 3–4)

For the Shrimp:

• 400g (14 oz) shrimp, peeled & deveined

• 1 tbsp olive oil

• 2 cloves garlic, minced

• ½ tsp paprika

• ½ tsp black pepper

• ¼ tsp salt

• 1 tbsp lemon juice

For the Salad:

• 2 large cucumbers, thinly sliced

• ¼ small red onion, thinly sliced

• 1 tbsp fresh dill, chopped (or 1 tsp dried)

• 1 tbsp fresh parsley, chopped

For the Creamy Dressing:

• ½ cup plain Greek yogurt (low-fat)

• 2 tbsp mayonnaise (or use all yogurt for lighter version)

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• 1 small garlic clove, grated

• Salt & pepper to taste

🔪 Instructions

1️⃣ Cook the Shrimp

1. Heat olive oil in a pan over medium heat.

2. Add garlic and sauté for 20–30 seconds.

3. Add shrimp, paprika, salt, and pepper.

4. Cook 2–3 minutes per side until pink and opaque.

5. Squeeze lemon juice over shrimp and remove from heat.

6. Let cool slightly.

2️⃣ Prepare the Vegetables

• Slice cucumbers thinly (pat dry with paper towel if watery).

• Thinly slice red onion.

• Chop herbs.

3️⃣ Make the Dressing

In a bowl, whisk together:

• Greek yogurt

• Mayonnaise

• Lemon juice

• Dijon mustard

• Garlic

• Salt & pepper

Mix until smooth and creamy.

4️⃣ Assemble the Salad

• In a large bowl, combine cucumbers, onion, and herbs.

• Add cooled shrimp.

• Pour dressing over and gently toss until coated.

❄️ Chill (Optional but Recommended)

Refrigerate for 20–30 minutes for best flavor.

📊 Nutrition (Approx. per serving)

• High protein

• Low carb

• Low sugar

• Rich in healthy fats

🥗 Serving Ideas

• Serve in lettuce cups

• Add to wraps or sandwiches

• Eat as a light lunch

• Pair with grilled vegetables

💡 Healthy Swaps

• Use all Greek yogurt to reduce calories

• Add avocado for healthy fats

• Add chili flakes for spice

• Make dairy-free with coconut yogurt